Served at all Chinese restaurants in Curaçao, Saté ku Batata is widely considered kuminda chinés (Chinese food)… but don’t run to your nearest Chinese take-out menu just yet… Unfortunately only the Chinese-Antillean restaurant and Banda Bou Catering in the Netherlands serve this dish outside of Curaçao.

I live in a city that can satisfy most of my cravings, but I keep searching, hoping to find this AWESOME sòus… It haunts my mind when I’m hungry, you know, while crossing the street, taking a shower, dreaming of home. It’s no peanut sauce… it’s no sòus krioyo… so when Antilliaans-eten.nl recently updated their Saté ku Batata recipe I had to check it out.

In a pot or Dutch oven fitted with a deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F, fry cut potatoes, take them out

Re-fry potatoes at 350 degrees F, until golden on the outside

Satay:

Wash satay sticks in a bath of water for at least 10 minutes

Cut meat (chicken or steak) in chunks of 1″x 1″ (3×3 cm)

Place in bowl and marinate in 2 tablespoons oil and salt and pepper

Prick 5 chunks of meat with satay stick

Cook satays in pan for 15 minutes (turn over midway through)

Drizzle sauce and pika all over potatoes and satay… Aahhh…ENJOY the taste of Curaçao!!!

4 comments

DELICIOUS!
I would love to have a sate ku batata from Lam Yuen! I remeber whenever we used to go to the beach on Sundays, we would pass by Lam Yuen to get a piping hot sate ku batata banja den saus!
The best in town. Great that you have posted the sauce, I am going to make it soon.